Kome Miso

Our classic Kome Miso (Japanese for rice miso) matures for around 12 months under the natural rhythms of the seasons. During this slow fermentation, countless microorganisms transform a handful of carefully selected ingredients into a rich and complex flavor experience.

Over time, the miso develops its balanced character, combining gentle sweetness, subtle savory notes, and harmonious umami. As it ages, its color gradually deepens and its aromas become more layered and refined, while retaining its mildness and balance.

Thanks to its versatile flavor profile, Kome Miso is an ideal introduction to the world of traditionally aged miso and an indispensable ingredient for soups, sauces, marinades, and many other dishes.

Our products are carefully crafted from high-quality organic raw materials in accordance with Bio Suisse standards. Gentle processing and natural fermentation not only create unique flavor profiles but also valuable probiotic properties, making Koji, Miso & Co. especially wholesome.

Kome Miso is a versatile ingredient that adds depth, richness, and natural umami to a wide variety of dishes. Traditionally used in miso soup, it can also be stirred into broths, sauces, dressings, and marinades to enhance flavor and complexity.

Its balanced character makes it particularly suitable for everyday cooking. Use it to season roasted vegetables, glaze fish or meat, enrich stews, or add a savory touch to grain and noodle dishes. It also pairs beautifully with butter, vinegar, citrus, and fermented ingredients.

To preserve its delicate aromas and beneficial microorganisms, we recommend adding Kome Miso towards the end of cooking and avoiding prolonged boiling whenever possible.

As a result, its color, texture, and flavor may change over time. This is completely normal and safe to consume. To prevent the packaging from swelling, the product should be stored at 4–8 °C.

The earliest Japanese miso varieties, typically contained only a small amount of kome-koji (rice koji), as rice cultivation was labor-intensive and expensive at the time.

As rice became more accessible and affordable, new Kome Miso varieties were developed, some of which contain two to three times more rice koji than the original types.

Today, nearly every prefecture in Japan is known for its own distinct miso variety – shaped by local growing conditions and climate, both of which play a crucial role in the fermentation and maturation process.

SOYBEANS*(CH), rice*(IT), Alpine Salt (CH), Water, Aspergillus oryzae(JP)

*All agricultural ingredients come from organic farming.

Certification CH-BIO-038